TUNA AND RED PEPPER SAUCE
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper.
- Drain pasta. Toss immediately with tuna mixture.
Nutrition Facts : Calories 292.6 calories, Carbohydrate 43.3 g, Cholesterol 4.7 mg, Fat 8.4 g, Fiber 2.2 g, Protein 12.1 g, SaturatedFat 1.3 g, Sodium 281.9 mg, Sugar 2.7 g
TUNA STEAKS WITH ROASTED RED PEPPER SAUCE
I just love this, serve with a tossed salad, roasted potatoes and crusty bread. Or just serve as is with just the bread.
Provided by Dancer
Categories Tuna
Time 35m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Add 2 tablespoons olive oil to a hot skillet.
- Sear tuna steaks on both sides.
- Melt 1/4 cup butter and stir in 1 tablespoon of flour.
- Add 3/4 cup of white wine and then add the flour and butter mixture.
- Add roasted red pepers and seasonings.
- Stir sauce until mixed well.
- Cook over medium heat for about 15 minutes or until desired doneness is reached.
TOASTED FENNEL CRUSTED TUNA WITH SAFFRON-RED PEPPER SAUCE AND SPRING VEGETABLE COUSCOUS
Steps:
- Place fennel seeds in a coffee grinder and coarsely grind and place on a large plate. Brush tuna with olive oil and season with salt and pepper to taste. Preheat saute pan or grill pan over high heat until smoking. Dredge one side of the tuna in the fennel seeds. Saute, fennel-side down for 2 to 3 minutes until golden brown, turn over and continue cooking for 1 to 2 minutes for rare doneness.
- Heat oil in a medium saute pan over medium heat. Add the onions and garlic and cook until soft. Add the red peppers, vinegar, water and saffron and bring to a simmer. Cook for 15 to 20 minutes. Place in a blender and blend until smooth, season with salt and pepper to taste.
- Heat 3 tablespoons of the olive oil in a medium saucepan over medium-high heat. Add the couscous and cook until lightly golden brown. Cover with water and 2 tablespoons of salt. Cook until al dente, drain and place into a large bowl. Heat remaining 3 tablespoons of oil in a large saute pan and saute the vegetables until just cooked through. Add the vegetables and oil to the couscous. Whisk together the soy sauce and harissa and pour over the couscous and mix to combine. Season with salt and pepper to taste.
TUNA WITH RED BELL PEPPER SAUCE
Tuna steaks are best seared quickly, leaving the flesh still pink and almost raw inside. The sauce is also good with other grilled or pan-fried fish.
Yield serves 4
Number Of Ingredients 8
Steps:
- Prepare the sauce first. Place the peppers and garlic on a sheet of foil on an oven tray and place under a preheated broiler, 2 1/2 to 6 1/2 inches from the broiler. Turn the peppers until their skins are black and blistered all over. Remove the garlic when it feels soft. Alternatively-and more easily-roast both the peppers and garlic in the hottest oven for about 30 minutes (take out the garlic much sooner, when it feels soft), or until the peppers are soft and their skins blistered and blackened, turning them once after 15 minutes.
- To loosen their skins further, put the peppers in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Peel the roasted garlic cloves.
- Blend the roasted peppers and garlic in a food processor with the rest of the sauce ingredients.
- Heat the oil in a large, preferably nonstick, skillet. Put in the tuna steaks and cook over high heat for less than 1 minute on each side, sprinkling lightly with salt. The time depends on the thickness of the piece. Cut into a steak with a pointed knife to test it; it should be soft and still pink inside.
- Serve the tuna steaks on top of the sauce, sprinkled with the chopped parsley.
GRILLED TUNA WITH RED PEPPERS
Provided by Molly O'Neill
Categories dinner, easy, main course
Time 1h15m
Yield Four servings
Number Of Ingredients 8
Steps:
- Combine the lemon juice, 4 tablespoons olive oil, rosemary, garlic and ground pepper in a shallow dish. Add the tuna and turn to coat well on all sides. Let marinate for 1 hour, turning tuna from time to time.
- Preheat a grill or broiler. Brush the remaining teaspoon of olive oil over both sides of the pepper halves. Grill or broil the tuna and peppers until the tuna is charred on the outside but still pink in the center, about 4 minutes per side, and until the peppers are crisp-tender, about 3 minutes per side. Divide among 4 plates, season the tuna with salt and pepper to taste and serve immediately.
Nutrition Facts : @context http, Calories 351, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 6 grams, TransFat 0 grams
SPAGHETTI WITH ROASTED RED PEPPER AND TUNA
Make and share this Spaghetti With Roasted Red Pepper and Tuna recipe from Food.com.
Provided by dicentra
Categories Tuna
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a medium skillet; add onion; saute over low heat, stirring until tender and edges are just beginning to turn golden, about 8 minutes.
- Stir in the garlic; saute 1 minute. Add the red peppers, tuna and olives; saute just to heat through.
- Meanwhile, cook the spaghetti in plenty of boiling salted water until al dente, about 6 minutes. Drain.
- Toss with the sauce and parsley. Serve hot.
Nutrition Facts : Calories 635.7, Fat 18.1, SaturatedFat 2.9, Cholesterol 17.5, Sodium 741.8, Carbohydrate 90.5, Fiber 4.8, Sugar 3.2, Protein 26.4
ROASTED RED PEPPER FILLED WITH TUNA
This recipe is an adaptation of a classic Provençal dish. A roasted red pepper filled with a flavorful combination of canned tuna, capers, anchovy and lemon juice makes a satisfying and healthy meal for one.
Provided by Martha Rose Shulman
Categories easy, for one, quick, roasts
Time 15m
Yield 1 generous serving
Number Of Ingredients 11
Steps:
- Roast the pepper directly over a gas burner or under the broiler, turning often until uniformly charred. Remove from the heat, and place in a bowl. Cover tightly, and allow to cool.
- While you're waiting for the pepper to cool, make the tuna filling. Combine the garlic and a generous pinch of salt in a mortar and pestle, and mash to a paste. Add the anchovy, if using, and mash with the garlic. Add the capers, and mash together. In a bowl, break up the tuna with a fork, then stir in the garlic mixture, the lemon juice, olive oil and the yogurt. Add more yogurt or olive oil if the mixture seems dry. Season to taste with pepper (it should not need salt), and stir in the parsley.
- When the pepper is cool enough to handle, peel and discard the blackened skin, rinse briefly and pat dry. Cut away the top, then cut or pull apart the pepper into thirds. Remove seeds and membranes, holding the pepper over a bowl so that you can catch any juice. Lay the pepper pieces on a plate. Season with a little salt and pepper if desired, and fill with the tuna mixture. Serve.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 16 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 844 milligrams, Sugar 8 grams, TransFat 0 grams
GRILLED TUNA AND PEPPERS WITH CAPER VINAIGRETTE
Sweet peppers and a pleasingly salty vinaigrette enhance the meaty fish.
Provided by Melissa Roberts-Matar
Categories Citrus Fish Vegetable Quick & Easy Tuna Bell Pepper Summer Grill/Barbecue Capers Gourmet
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare gas grill for cooking over direct high heat.
- While grill heats, cut peppers lengthwise into quarters, discarding stems and seeds. Trim ends so that quarters lie flat.
- Sprinkle tuna all over with 1 teaspoon salt and 1/2 teaspoon pepper. Cook tuna and peppers on lightly oiled grill rack, turning over once, until tuna is pink only in center and peppers are just tender, 4 to 6 minutes total (peppers may take longer than tuna). Transfer tuna and peppers as cooked to a serving plate.
- While tuna cooks, whisk together lemon juice, mustard, and remaining 1/4 teaspoon salt and 1/2 teaspoon pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in capers and parsley.
- Serve tuna topped with peppers and caper vinaigrette.
TUNA WITH PEPPERY TOMATOES & POTATOES
Sweet peppers make a great addition to grilled meats and fish. A great al fresco meal with fresh flavours
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/fan 200C/gas 7 and put in a roasting tin to heat up. Put the tuna in a shallow dish with half the oil, two-thirds of the garlic and leaves from 1 sprig of thyme. Leave to marinate while you cook the veg.
- Put the potatoes, peppers, onion and chilli into the roasting tin with the remaining oil, toss to coat, then roast for 20 mins. The potatoes should be tender or very nearly there. If not, give them another 5 mins (the cooking time can depend on the variety of potato). Add the remaining garlic and thyme to the pan, let them sizzle, stir in the tomatoes, then cook for 5 mins more until the sauce has reduced a little. Season to taste.
- With a few mins to go, heat a griddle or frying pan, wipe most of the garlic marinade off the fish with kitchen paper, season, then sear for 1 min each side for medium or longer if you prefer. Serve on top of the veg.
Nutrition Facts : Calories 371 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 40 grams protein, Sodium 0.48 milligram of sodium
TUNA AND PEPPER PASTA
A light, colourful, tasty meal, that requires very little cooking.
Provided by mommydog
Time 1h10m
Yield Serves 2
Number Of Ingredients 7
Steps:
- Halve and de-seed the peppers. Place on an oiled baking sheet and cook at 180c/gas mark 6 until the skins have wrinkled and are beginning to blacken. When the peppers have cooled enough to handle, remove the skins and chop into bite size pieces.
- Place the peppers in a bowl with the olives.
- Cook the pasta in boiling salted water to which a splash of olive has been added.
- Whilst the pasta is cooking, drain the tuna and add to the bowl with the peppers and olives, roughly forking it through.
- When the pasta is almost cooked, heat the tuna and pepper mixture through in the microwave for 1/12 - 2 mins, stirring halfway through.
- Drain the pasta and return to the pan. Tip the tuna mixture into the pasta and stir to combine.
- Divide between 2 warm pasta bowls and scatter with the parmesan. Finally, sprinkle over the parsley.
- Serve with garlic bread.
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TUNA WITH RED PEPPER SAUCE RECIPE - BONITO RECIPE
From honest-food.net
4.8/5 (4)Total Time 35 minsCategory Main CourseCalories 605 per serving
- Slice the bonito or tuna into chunks about 2 inches across. Be sure cut out the "blood line," the extremely dark band of meat running along the midline of each fillet; it is very, very strong-tasting. Toss the tuna chunks in a large bowl with some salt to coat and set aside.
- Make the sauce by putting everything but the olive oil in a food processor or blender and buzzing it to combine. With the motor running, drizzle in all but about 3 tablespoons of olive oil.
- Get a large saute pan hot and add the remaining olive oil. Heat this for a minute or so, but don't let it smoke. Pat the tuna chunks dry with paper towels and sear them hard and fast over high heat in the pan. You will want at least two of the four sides of each chunk to get a good sear. Take your time and do not crowd the pan -- place each chunk down by hand, otherwise they will all stick in a clump if you dump them in at once. You will know when to turn the fish when you can lift up most of each chunk with tongs. Try not to scrape the bottom of the saute pan with a spatula, as this defeats the purpose of getting a good sear on the fish. It could take a good 3 to 5 minutes to get this sear, depending on how big the chunks are and how hot the pan is.
- When the fish has been nicely seared off, pour in the sauce and toss to coat the fish. Turn the heat down to medium and let this simmer for 5 minutes. Add salt and black pepper to taste and serve hot or at room temperature, with fingerling potatoes, rice or crusty bread.
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